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Home » Appetizers and Snacks

Mandu (Korean Dumplings)

by Beth Lee · Published: Dec 31, 2021 · Modified: Jan 20, 2023

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Pan-fried and boiled mandu on white plates with red chopsticks for a pinterest image.

Mandu (Korean dumplings) filled with pork, beef, tofu and vegetables are a family tradition in our house at both the calendar New Year and the Lunar New Year. Dipped in our Cho Jung dipping sauce, you'll love these savory, comforting dumplings as much as we do!

Be sure to check out my Korean short ribs and kalbi marinade as well!

Pan-fried mandu on tan plate with black chopsticks and bowl of dipping sauce.

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Why you'll love this recipe!

Who doesn't love a good dumpling!??! Mandu, which you might see spelled as mondu, mun doo, mon doo, is the Korean version of a savory dumpling just as a potsticker is for Chinese cuisines or gyoza are for Japanese food. Nearly every cuisine has a savory dumpling to love.

My mother-in-law introduced me to mandu. She made them only once-a-year near the calendar New Year. I was so busy with work and kids back then, that I didn't pay a lot of attention to her technique. And she worked from memory, not a recipe.

Luckily, we found the recipes with my husband's Hawaiian family and since then, we've been working on our own version. And I am so happy to share it with you!

See my mandu recipe story for a quick visual guide to making this recipe.

Ingredients you'll need

I've divided the ingredient information into two parts: mandu and the dipping sauce.

Mandu

The filling for our family mandu is a close replica of exactly what my husband remembers eating growing up. But you can certainly adjust the filling ingredients to your tastes or dietary restrictions.

For example, there are other traditional fillings without meat or with kimchi (spicy pickled cabbage or radish). Feel free to adjust and try different things. But always keep in mind the moisture level - less moisture is better.

Mandu ingredient shot showing all ingredients with labels in white lettering.
  • Wrappers (mandu pi): You can make these yourself but we don't. We do, however, make a trip to the Korean market and seek out wrappers made in Korea. They tend to be a bit thicker and larger. Having said that, don't avoid making these delicious dumplings if you can't find Korean-made wrappers. Buy the largest wrappers you can find and adjust the amount of filling to match the wrappers strength and size.
  • Gochugaru: This is Korean red pepper powder - if you can't find it, substitute cayenne but if need be, order some gochugaru online!
  • Chinese or Korean chives: Likely to be found at any Asian market, they look like the smaller herbier chives with much wider, longer leaves. They have a garlicky aroma. You can make the filling with just the green onion, but these add a nice extra layer of flavor. Korean chives are smaller than the Chinese version but look similar.
  • Bean sprouts: Look for packages that say mung bean sprouts and they will likely come in a 16-ounce size. It's important to quickly blanch these and thoroughly dry them off before chopping and adding to the filling.
  • Sesame oil: These days, this is easy to find even in a regular large-chain grocery.
  • Tofu: I use firm or extra firm. Be sure to thoroughly press out the juice. It's key to the texture and success of your filling.
  • Napa cabbage: You should be able to find this type of cabbage at both a regular grocery and certainly at an Asian market.
  • Sesame seeds: I like to give these a quick toast in a hot pan before adding to the filling, to bring out the flavor.

Cho Jung Dipping Sauce

This sauce is so good, you'll want to make a double batch and use it on everything. Cho means vinegar in Korean and Jung is short for gochujang - the spicy Korean pepper paste. You might see this sauce referred to as chogochujang. My husband's family has always called it Cho Jung.

Ingredient shot for cho jung dipping sauce with white lettering to describe the ingredients.
  • Gochujang: You can find this occasionally in large chain grocery stores or the Korean market (with so many different brands to choose from) or order it online. You can read more about it in my spicy Korean meatballs post.
  • Vinegar(s): the original family recipe just calls out vinegar. We guessed that to be rice vinegar. We also keep black vinegar in the pantry (available at any Asian market). It adds an amazing savory layer of flavor that I promise you will love.
  • Sesame seeds: As mentioned above, I give them a quick toast in a hot pan before adding.
  • Soy sauce: I opt for a low-sodium version but that's up to you.

Steps to make this recipe

The key to successful mandu-making is preparing your ingredients, enlisting a dumpling folding partner and making a lot! If you're going to make dumplings, make enough to eat right away and to freeze. Yes, it takes longer to fold more but if you're taking time to buy and prep all the ingredients, go ahead and fold a lot of dumplings. That's what the grandmas and aunties did!

Prep the filling ingredients

  • Press the liquid out of the tofu - begin this process first so it's happening while you prepare the other ingredients. I put the tofu on a plate and lay paper towels on top and then a heavy pan. You'll be amazed at how much liquid comes out. You want the tofu really dry. Once it is, use your hands or a potato masher to break it into little pieces.
  • Blanch, dry and chop the bean sprouts.
  • Chop the green onions, chives and cabbage.
  • Toast the sesame seeds.
  • Place all the ingredients in a large bowl and blend well.
  • If you want to taste it for flavor, take a small amount and microwave it - obviously you can't taste it raw!
Shredded tofu ready for mandu filling
Bean sprouts in a large pot for blanching.
Mandu filling ingredients in a large bowl ready to be mixed.
Mandu filling mixed and ready to be put in dumplings.

Prepare the mandu

1. Have wrappers nearby, covered, a bowl of water, sheet trays with parchment, a small spoon to portion the filling.

2. Grab a wrapper and put about 1 tablespoon of filling in the center.

Mandu filling in a wrapper ready to be folded.

3. Wet the outer edge of the wrapper and fold in half and seal carefully. Then wet the half moon edge and create folds as shown in this video.

4. Place each mandu on a sheet tray and keep the tray covered with a cloth. When you are done with each tray, place it in the refrigerator. When all the dumplings are folded, you can cook some (of course!) or freeze or both.

Uncooked mandu on a sheet tray ready to be cooked or refrigerated.

5. To freeze the Korean dumplings, place on a tray in the freezer not touching each other. Once frozen, place in container or plastic bags and they will not stick together.

Frozen mandu on sheet tray.

Prepare the dipping sauce

Combine all the ingredients and whisk well. Make extra because you will love this sauce!

Mandu being dipped in cho jung dipping sauce with black chopsticks.

Mandu cooking methods

Boil: Prepare a large pot of salted boiling water. If the mandu is not frozen, should take about 1.5 minutes to float, then cook for another minute or two. If frozen, they will take 8 - 9 minutes to fully cook after you add them to the boiling water.

Boiled mandu with 2 on a strainer over the boiling pot of water.

Steam: If you have stacking steamer baskets, this method works well to prepare many at the same time.

Mandu in bamboo steamers on a stove top.

Pan-fry: We love this method because of the crispy and soft texture you end up with and how many you can cook at the same time.

Mandu (Korean dumplings) being pan fried and showing the sear on one side of a few of them.

Deep-fry: We don't bother to deep fry but this is definitely a great option for a full crispy result ready for dipping. Nice for a crowd or party appetizer.

Fried mandu on a white plate with dipping sauce and red chopsticks.

Expert tips and FAQs

  1. Prepare the filling ingredients ahead of time. It's important that everything is dry so don't shortcut the time to dry the sprouts or drain the liquid from the tofu.
  2. Once the filling is mixed, you can refrigerate for later use. But since it's filled with uncooked meat, I would not delay longer than a day.
  3. Be sure you have all of your mandu assembly line ready to go before attempting to fold. If you have helpers, each person should have their own bowl of water, stack of wrappers and access to a tray to put the dumplings on once folded.
  4. Pro-tip - if you want to taste the filling before you stuff and fold the dumplings, microwave a small amount. Adjust seasoning as needed.
Can I cook mandu straight from the freezer?

Yes! Whether you are boiling, steaming, pan-frying or deep-frying, they will go straight from the freezer to your cooking method. Just give them a little extra cooking time to be sure the filling is cooked through.

Can mandu be vegan or vegetarian?

Yes - there are many types of mandu fillings and methods for cooking them. You can make these without the meat, add more vegetables such as mushrooms, use kimchee with or without the meat. Definitely experiment with the fillings to match your taste buds and eating preferences.

What is the best way to cook the dumplings?

There is not a "best" way, just different methods depending on your preference. Each method has a different Korean name. For example pan-fried mandu are goon mandu. We have steamed, boiled, and pan-fried these dumplings. Deep frying would work as well.

What to serve with Korean dumplings

Banchan (pronounced Panchan) or small Korean side dishes are served with most meals. You can easily make a meal out of banchan and mandu. Or add them to soup. My husband's family served them in chicken broth, with pieces of chicken and green onions on top.

Three small white bowls with Korean side dishes (banchan) in them.

When my mother-in-law made them, she would also make bean sprouts and spinach and if we were really lucky, kalbi (grilled Korean short ribs). Here is my late son eating his first-ever mandu made by grandma.

Gregory Lee eating mandu for the first time in a high chair.

Mandu folding techniques

The video in this post shows the main method we use to fold our dumplings. But we have experimented with other techniques and you can do the same! A folding approach that results in more surface area is best for pan-frying, but the more round approach is great for soups, for example.

Tray of dumplings on parchment showing two different folding techniques.

Other Korean/Hawaiian recipes on OMG! Yummy

Kalbi Marinade

Marinated kalbi ribs in a glass pan covered in marinade with a red striped napkin next to it.

How to Grill Korean Short Ribs (Kalbi)

Kalbi ribs with red chopticks.

Portuguese Sausage, Rice and Eggs

Portuguese sausage, rice and eggs on a white plate.

Spicy Korean Meatballs

Spicy Korean meatballs on a white plate with red napkin.

Leftover Prime Rib Fried Rice

Bowl of beef fried rice with wooden chopsticks.

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Pan-fried and boiled mandu on a white plates with red chopsticks.

Mandu (Korean Dumplings)

Mandu (Korean dumplings) filled with pork, beef, tofu and vegetables are a family tradition in our house at both the calendar New Year and the Lunar New Year. Dipped in our Cho Jung dipping sauce, you'll love these savory, comforting dumplings as much as we do!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 10 mins
Course Appetizer
Cuisine Korean
Servings 15
Calories 397 kcal

Ingredients
  

  • 8 oz bean sprouts blanched, dried, chopped
  • 12 oz napa cabbage finely chopped
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 lb tofu drained well
  • â…“ cup Chinese chives chopped
  • 3 green onions chopped
  • 1 teaspoon gochugaru
  • 1 teaspoon pepper
  • 1 - 2 teaspoons salt
  • 1 - 2 tablespoons soy sauce (I like reduced sodium)
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • mandu pi (wrappers) about 80 (number of packages will depend on brand)

Dipping Sauce (Cho Jung)

  • 2 tablespoons gochujang paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons black vinegar
  • ½ cup soy sauce
  • 1 tablespoon chopped green onion
  • 1 teaspoon toasted sesame seeds

Instructions
 

Prepare Filling and Fold Mandu

  • Place all filling ingredients in a large bowl and blend well.
    Mandu filling mixed and ready to be put in dumplings.
  • Have wrappers nearby (covered), a bowl of water, sheet trays with parchment, a small spoon to portion the filling.
    Grab a wrapper and put about 1 tablespoon of filling in the center.
    Close-up of mandu wrapper with filling in it.
  • Wet the outer edge of the wrapper and fold in half and seal carefully. Then wet the half moon edge and create folds by pushing and pressing the outer edge on to itself moving across the half moon until you are out of wrapper.
  • Place each mandu on a sheet tray and keep the tray covered with a cloth. When you are done with each tray, place it in the refrigerator. When all the dumplings are folded, you can cook some (of course!) or freeze or both.
    Full sheet tray of folded mandu.

Make Dipping Sauce

  • Combine all the ingredients and whisk well. Store in the refrigerator to use as you eat the dumplings.
    Mandu dipping sauce in blue bowl with spoon.

Boil Dumplings

  • Bring a large pot of salted water to a boil. Once at a rolling boil, place several mandu in the pot - do not crowd them. If not frozen, they will take about 4 minutes to cook. If frozen, 8 - 9 minutes.
    Pot of boiling water with two mandu on a large straining spoon above the pot.
  • Eat immediately with dipping sauce or refrigerate for later consumption.
    Boiled mandu being dipped in cho jung dipping sauce.

Pan-fry Dumplings

  • Heat a couple tablespoons of oil in a 12-inch skillet on medium high. Once hot, place dumplings in the pan in either concentric circles or just randomly. They can be fairly close together.
    Pan of dumplings on stovetop.
  • Let them sear/brown on one side, then add about â…“ cup of water, turn the heat down to medium low then cover and let them cook until the water is gone, about 5 minutes.

Steam Dumplings

  • Place on parchment paper in steamer baskets and place steamer basket over a pot or pan with boiling water in it.
    Frozen mandu on parchment paper in a bamboo steamer basket
  • From frozen, steam the dumplings for 9 minutes.
    Layered bamboo steamer baskets with mandu in them being steamed.

Video

Notes

  1. Prepare the filling ingredients ahead of time. It's important that everything is dry so don't shortcut the time to dry the sprouts or drain the liquid from the tofu.
  2. Once the filling is mixed, you can refrigerate for later use. But since it's filled with uncooked meat, I would not delay longer than a day.
  3. Be sure you have all of your mandu assembly line ready to go before attempting to fold. If you have helpers, each person should have their own bowl of water, stack of wrappers and access to a tray to put the dumplings on once folded.
  4. Pro-tip - if you want to taste the filling before you stuff and fold the dumplings, microwave a small amount. Adjust seasoning as needed.

Nutrition

Calories: 397kcalCarbohydrates: 45gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 47mgSodium: 847mgPotassium: 318mgFiber: 3gSugar: 4gVitamin A: 194IUVitamin C: 15mgCalcium: 114mgIron: 4mg
Keyword dumplings, mandu, Mun Doo
Tried this recipe?Let us know how it was!

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  1. Sandhya Ramakrishnan

    January 04, 2022 at 4:23 pm

    5 stars
    Thank you for such a detailed recipe. I absolutely love the pan roasting part to get the crispy and soft texture both at the same time. So adaptable for vegetarians like me.

    Reply
    • Beth Lee

      January 04, 2022 at 4:28 pm

      Exactly - you can make a flavorful and delicious filling meatless - absolutely. Glad you enjoyed!

      Reply
  2. Cara

    January 04, 2022 at 8:31 am

    5 stars
    This takes me back to fond memories with my Korean family! My grandma used to cook for us (her japchae was the best) but sadly I never learned to make mandu - will be saving this recipe to use

    Reply
    • Beth Lee

      January 04, 2022 at 4:27 pm

      So glad! I also didn't learn when my MIL was alive. So glad we found the family recipes and have taken the time to recreate the tradition. And yum re the japchae!

      Reply
  3. Priya Srinivasan

    January 03, 2022 at 12:14 pm

    5 stars
    They look gorgeous! Love how neatly you have shaped them! Such a crowd pleasing recipe! We too love the pan-fried version!

    Reply
    • Beth Lee

      January 04, 2022 at 4:26 pm

      Just love them when they are crispy on one side and soft and chewy on the other!

      Reply
  4. Emily

    January 03, 2022 at 11:43 am

    5 stars
    Delicious! Love a great dipping sauce too!

    Reply
  5. Laura

    January 01, 2022 at 12:14 pm

    5 stars
    These are crazy good! Thank you for breaking down the steps for me. So very useful!

    Reply
    • Beth Lee

      January 01, 2022 at 12:46 pm

      I have learned from the best - about how to make dumplings and how to precisely write and show the steps! Glad you loved them!

      Reply
  6. Alexandra Evans

    January 01, 2022 at 6:22 am

    I am making these asap!!

    Reply
    • Beth Lee

      January 01, 2022 at 12:47 pm

      Anxiously await your results and rating. Happy new year Alexandra!!!

      Reply

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

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